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Browse More South Indian Sweet Recipes:
- Unniyappam
- Ada
- Adhirasam
- Badam Halwa
- Badushaah
- Bellam Garelu
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- Sunnundalu
- Acchappam
Unniyappam
Brief Description
Neyyappam/ Unniappam is one of the most popular snacks of keralites. It is generally prepared from jaggery/molasses, clarified butter/ ghee and rice flour. Neyyappam/ Unniapam is creamy sweet muffin deep fried rice which is mostly like Dutch Aebleskiver. Unniappam is a variety of Neyiappam and add the kneaded plantain into the batter. In Malayalam Ney means clarified butter/ ghee, unni means small and the meaning of appam is small rice cake. In temples of kerala both Unni appam and Neyyappam is generally used as ritual offering. The batter is prepared with jaggery, rice flour and the plantain is kept in a cast iron mould which is known as “Appakaram” or “Appa karal” and then heat ghee in it and allows it to fry till it becomes deep brown in color.
Time required to prepare 10-15 minutes Time required to cook 20-30 minutes Serves 4 Ingredients For Unniyappam
- 2 cups of Rice flour (lightly roasted)/ Raw Rice
- 3 nos of Ripe Small Bananas (Palayankodan/ Ceru pazham)
- 250 grms/1 cup of Molasses/ Jaggery (less or more as to taste)
- 1/4 tsp of Ellu/Black Sesame Seeds
- 1/2 cup of Milk ( optional )
- 1/2 cup of Thenga kothu/ Coconut bits or as needed
- 3 or 4 pods of Cardamom
- one pinch of Salt
- Ghee or Coconut Oil for frying
- 2 Kerala Pappad/ Pappadam (Optional)
- 1/4 cup of Water
How to make Unniyappam
- Take the raw rice and soak it in water for 3 or 4 hours. If you want to use rice flour then roast it lightly and set it aside.
- Meantime make thick syrup by melting jaggery and 1/4 cup of warm water together. Strain the syrup to remove the impurities and then cool it.
- For about 10-15 mins, soak the pappadam in water.
- Now take the rice and remove water from it and then grind it with jaggery solution to a fine paste/batter. (Note: Add adequate quantity of water in the batter if it is thick).
- Take the banana and cut it into 3 or 4 pieces. Now add cardamom in it. From the soaked pappadam remove the water and then add it into the batter and allow it to grind so that it becomes a fine batter.
- Take the thenga kothu/coconut bits and fry it with 2 tsp of ghee until light brown and then add sesame and fry it.
- Add the sesame seeds and fried coconut bits in the batter and mix it well.
- In a tight container, leave the batter for about 1 to 2 hour. Meanwhile if the batter is thickened or tight then add milk in it so that the consistency of batter becomes thick.
- Now take the stove and Keep the Unniyappam pan/ cast iron mould pan on it. In each round add equal quantity of coconut oil and ghee in it. (Note: When the batter is poured in the pan then the level of oil increases).
- Lower the flame and then in each round drop batter about half ladlefuls in the pan.
- Medium the flame and cook the appams and whenever it is required add oil in each round.
- When it is cooked, it will start leaving the sides of the pan. Allow it to cook on both sides till it becomes golden in color. When it is completely cooked then take it out from the pan either by using a pair of tongs/ forks or a metal skewer.
- Drain it on tissue paper and again repeat the process with rest of the appams.
- Allow it to cool. Serve and enjoy it.
Unniyappam
Some Useful Tips
- Heat the pan before adding oil in it so that batter will not stick on to the cast iron appa karal/ mould pan. Again heat the oil and then add the batter.
- It get spoiled when it is kept for few days but if it is stored in refrigerator then it can stay for longer time and become hard. Before serving you can make it soft either by steaming or microwaving it for few minutes.